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Quickie Corn Salad

I love corn salad, especially in the summer. I don’t like the taste of mayonnaise, though, and it’s a key ingredient in most corn salads–so I use buttery spread instead. Try this one out for a barbecue or picnic, it only takes about 10 minutes!

In a large pan, sautée the corn, bell pepper, lemon or lime juice, garlic, and 3 tbsp of spread on high heat for about five minutes, stirring frequently. Next, add the shallots to the pan and continue to stir frequently, cookingthe mixture on high heat for a further 3-5 minutes, until the liquid evaporates and it starts to brown.

Turn the heat off and transfer the mixture to a large bowl. Add the last tablespoon of spread, the cilantro, your spice mix, salt, and cheese. Stir everything together and add any additional lemon or lime juice and hot sauce to taste. This salad is great after a few hours in the fridge, and can be served on the next day if you want to make it ahead of time.